Chicken Piccata Meatballs

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1 pound ground chicken
1 egg
2 teaspoons Italian seasoning
½ teaspoon paprika
5 garlic cloves (divided)
¾ bunch parsley, leaves chopped
½ cup breadcrumbs (divided)
Kosher salt and black pepper
Extra virgin olive oil (about ½ cup)
2 tablespoons butter or ghee
2 large lemons, 1 zested, both juiced
½ cup dry white wine or chicken broth,
¼ cup capers, drained and rinsed

Season the chicken: In a medium bowl, add the chicken, egg, Italian seasoning, paprika, 2 minced garlic cloves, ½ of the chopped parsley leaves, and ¼ cup of the breadcrumbs. Add a big pinch of kosher salt and black pepper (about ½ teaspoon each) and a drizzle of olive oil. Mix to combine.
Bread the meatballs: Onto a large plate, spread the remaining ¼ cup breadcrumbs.
Shape the meatballs: Form the chicken mixture into small balls (about 1 heaping tablespoon each). Roll them in the breadcrumbs to coat.
Sear the meatballs: Into a large nonstick pan set over medium heat, add enough olive oil to coat (about 3 tablespoons). Once the oil begins to shimmer, arrange the meatballs in a layer without touching. Sear, turning until each side is golden brown, about 3 minutes per side. (You do not need to fully cook the chicken meatballs at this point, they will finish cooking in the sauce.) Transfer to a plate lined with paper towels to drain.
Make the sauce: Leaving any leftover chicken fat in the pan, add 3 tablespoons of olive oil and the ghee or butter. Stir over medium-high heat until melted, then add the garlic. Stir until fragrant, then add the lemon juice, white wine, and capers. Season with salt to taste, then ring the sauce to a boil.
Finish the meatballs: Turn the heat to low and nestle the meatballs back in the pan. Toss or spoon a bit of the sauce on top. Cover and simmer until the meatballs are cooked through and are no longer pink in the center, about 5 minutes.
Serve: Sprinkle on the lemon zest and remaining chopped parsley (about 2 tablespoons). Serve hot, with plenty of piccata sauce spooned over top.

If your pan is small, brown the meatballs in batches to avoid overcrowding. Overcrowding causes the temperature of the pan to drop, which prevents the meatballs from getting golden brown.
If you don’t have a nonstick pan, preheating the pan before you add the oil will help prevent sticking.
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